Sentences with phrase «in a mortar until»

All of the ingredients are pounded together in a mortar until they are very smooth, and then are cooked in coconut milk until a silky sauce is formed.

Pound the garlic with the salt in a mortar until smooth, then, one at a time, work in the marjoram, capers, nuts, parsley, and olives.

Pound the garlic and salt together in a mortar until it is a paste, then stir into the tahini.

Not exact matches

Stores give brick and mortar retailers a needed edge against Amazon on Christmas Eve since they can serve customers until the end of the day (Amazon offers same - day delivery of only a limited assortment of merchandise in a small number of markets.)

Grind 1 clove garlic and 1/4 teaspoon salt in a mortar and pestle until it becomes a paste (or mince it using a knife and flatten it into a paste using the blade).

Mix the saffron in a mortar with 1 tsp of sugar until you have it all into a powder consistency.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Place the roasted spices and peppercorns in a mortar and pestle or clean coffee grinder and work them until they are finely ground.

Crush the garlic cloves with the salt in a mortar or deep bowl until you have a smooth paste.

Add the pistachios and pound them in the mortar and pestle until they are very well smashed up into little pieces.

In a mortar and pestle, pound the garlic with the salt until the garlic has become a paste.

First off, add all the spices for the spice rub in a pestle and mortar, grind until fine.

In a large big bowl or pilon (mortar) crush garlic cloves with a pestle or the back of a spoon, add EVOO, and alternate remaining ingredients until well incorporated.

Begin my making the yogurt aioli first, finely mince 2 cloves of garlic and add them to a mortar, using a pestle, pound the garlic until you form a paste, then add 1 cup of Greek yogurt, 1 teaspoon of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge

Toast the coriander seeds until fragrant in a dry skillet, then crush in a mortar and pestle until finely ground.

For this noodle bowl, I took inspiration from Heidi Swanson's Black Sesame Otsu in Super Natural Every Day, in which a blanket of black sesame seeds is toasted until it smells heady, then pounded with a mortar and pestle and combined with some Asian pantry staples to make a thick, savory, and tangy dressing, here given a bit more punch with wasabi.

Muddle the kaffir lime leaves and Thai bird chili with the sugar in a mortar and pestle until crushed and fragrant.

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

I like to use whole spices and toast them in a skillet until fragrant, than crush them in a mortar and pestle or spice grinder, but you can also use pre-ground spices if that's what you've got on hand.

In a mortar and pestle, grind the sesame, coriander and caraway seeds individually until coarsely ground.

In a mortar and pestle, pound the basil, garlic, nuts, and salt until thoroughly mashed.

In a mortar and pestle, pound the oregano leaves with the salt until crushed.

Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge

** Grind dry fruits of choice in a blender or food processor, until you have powder — a mortar and pestle would also work.

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

For jerk blend: In a dry skillet, toast cumin seeds until fragrant, then grind in a mortar and pestlIn a dry skillet, toast cumin seeds until fragrant, then grind in a mortar and pestlin a mortar and pestle.

In a small food processor or pestle and mortar, grind the anchovies (with the olive oil it was packaged in), garlic, and additional olive oil until finIn a small food processor or pestle and mortar, grind the anchovies (with the olive oil it was packaged in), garlic, and additional olive oil until finin), garlic, and additional olive oil until fine.

Make the jerk marinade: In a spice grinder or with a mortar and pestle, grind the allspice and black peppercorns until coarsely ground.

Crush the cardamom seeds in a mortar and pestle until finely ground.

Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, and sugar in spice mill or with mortar and pestle until only a few whole spices remain.

To make the garlic aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound down on the garlic until your form a paste, then add 1 egg yolk, 1/2 teaspoon of lemon juice and a pinch of sea salt, start SLOWLY pouring in about a 1/4 cup of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the fridge

If making salsa in the molcajete or mortar: Place garlic cloves and sea salt in the mortar, smash until pureed.

Make the spinach pesto: In a mortar and pestle or small food processor, pound or pulse the spinach, parsley, lemon juice, garlic and olive oil until a fairly - smooth paste forms.

DIRECTIONS: In a pestle & mortar, pound together the garlic, ginger, chilli and lemongrass until roughly combined but not too smooth.

In mortar and pestle, pound all wet ingredients until pasty and add the ground up dry ingredients, which you have ground up in a coffee grindeIn mortar and pestle, pound all wet ingredients until pasty and add the ground up dry ingredients, which you have ground up in a coffee grindein a coffee grinder.

Place dried herbs in a small coffee grinder, or use a mortar and pestle, grind until the pieces are small and granular.

If the bread is too stale to cut with a knife, you could try my trick of placing it in a bag (mine usually comes in a paper bag already), keeping the bag closed with one hand, whacking the bread with a mortar (or something else heavy, a hammer is a good one) until the bread crumbles into small pieces inside the bag.

Smash avocados with a potato masher or fork in a medium bowl or with a molcajete (a Mexican mortar and pestle) until very coarsely mashed.

While the potatoes boil, place the garlic, chipotles, and salt in a mortar crush until blended.

Mash avocado, lime juice, and a pinch of salt in a mortar and pestle or a medium bowl with a fork until thick and smooth.

Pound cilantro in mortar and pestle (or pulse in a food processor) until it's bruised and releases some of its moisture.

Using a mortar and pestle, grind the grilled ingredients together with the salt until blended but still chunky (phrik num should ideally be in long strands or strips).

Place the peppercorns in a towel and pound with a hammer or mortar until roughly crushed.

In a mortar and pestle or bowl, smash the avocado flesh, olive oil and coriander until a smooth consistency is reached.

Either in a spice grinder, a ziplock baggie or a pestle and mortar, gently grind the spices, salt and pepper until all the spices are cracked.

Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped.

Grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle until very fine.

Toast cumin seeds in a small pan until fragrant, for about 1 minute, then grind in a mortar and pestle.

While the pizza is cooking make the basil oil by simply placing the basil leaves in a mortar with a little salt and the olive oil and stir with the pestle until the leaves break down.

Combine nuts, seeds, salt, pepper, and chili in the bowl of a small food processor and pulse until everything is finely chopped (alternatively, you can do this old school with a mortar and pestle).